Tuesday, May 1, 2012

106 Dinner Ideas

I was so tired of asking my family, "WhatDoYouWannaEatfor Dinner."  And even more tired of the response: "IDunno." So I finally decided to do something drastic.  Meal plan.

I was inspired by all the wonderful recipes on Pinterest and the snazzy menu boards that so many people are making, like this one, so I decided it was high time I came up with a handy and do-able list of dinners I could make for my family.


I set about brainstorming a list of main dishes, veggie/fruit sides, and starchy sides that I could mix and match to make meals without much thinking or stressing on my part.

I ended up with 106 of each, then I matched them up in the way that made the most sense to me.   

You'll find them listed below along with a link to each recipe. Genius, right?

By the way, pictured above is the Mexican Black Bean, Corn, and Avocado salad from meal #4.

Well, without further ado, here it is! You can scroll down past the list for more details about it. Happy eating!

(Oh...and if you like dessert as much as I do, you'll also want to check out my favorite 106 Dessert Ideas too)
   
                         

 106 Dinner Ideas  

This chart is meant for you to be able to link to the recipes.  If you want to print out just the names of the dishes to make menu cards for your menu board, click here to download the printable version.

Each mean contains a main dish, a veggie or fruit, and a starch.


1. Oven Baked Pork Chops
Yummy and doesn't leave your stove top splattered
Cranberry Sauce (Canned or from scratch)
Scratch is so easy and so yummy. If you buy canned, be sure to get the whole berry kind!
Au Gratin Potatoes (Box or from scratch)

2. Hamburger High Hat
A family favorite; like beef stroganoff; stretches a pound of meat
Broccoli florets (fresh or frozen)
Bisquick Cheddar Garlic Biscuits (Package mix or from scratch)

3. Personal Pizzas Pizza Hut copycat
This really did taste like Pizza Hut! Reduce the oil used in the pan by half; sprinkle crust w/ parmesan cheese and oregano before baking; don't forget to buy toppings as recipe doesn't include them.
Tomato Feta Salad
Really good! Refreshing and had a nice tang from the vinegar.
Little Caesar's Bread Sticks Copycat


4. Shredded Chicken Tacos (Slow cooker)

Cathy's Homemade Salsa
Very easy and tastes like restaurant salsa
Mexican Black Bean, Corn, and Avocado salad
Really good and pretty easy

5. Caramelized Baked Chicken Legs or Wings

Green Beans with Cranberries and Almonds
Crack Potatoes
Pretty good; basically potatoes with ranch dressing and bacon; makes a lot, like 12 servings

6. Pampered Chef's White Chicken Chili
Very good and uses the microwave so fit for summer cooking; I use a quarter of the amount of chiles because it gets hotter each day it sits in the fridge
Oven Roasted Vegetables
Bacon Onion Cheddar Biscuits

7. Honey Walnut Shrimp Panda Express copycat
I don't think I'll make this again.  It tasted somewhat similar to the restaurant version, but it was very time consuming and requires frying in hot oil.  Better to just go to Panda Express if you have one near you.
Baked Figs
Cream Cheese Rangoons
These were really good, and although they required the work and mess of oil frying, I thought they were worth it.  Don't add any more salt like I did-the first batch was better where I followed the directions! Minced water chestnuts would have added the slight crunch that the ones from Panda Express have.

8. Easy Chicken Enchiladas
Becoming a family favorite; super quick
Fruit Kabobs: Strawberries, kiwi, grapes, peaches, & bananas on sticks
Quick and Easy Homemade Spanish Rice
Really good and very easy

9. Asian Orange Chicken
Snow Peas and Peppers
White rice made with chicken stock not water
Yumm! Why did it take me so long to figure this trick out!?

10. Pot Roast
Homemade Apple Sauce
The taste was great, but it was still stringy and ot mushy after an hour of cooking, and I had to keep adding liquid because it kept cooking down.  Not sure what went wrong.
Slow Cooker Cheesy Potatoes
Good, but needed more salt and pepper or some more layers of flavor! 

11. Garlic Chicken
Definitely a family fave; very tender and flavorful
Mixed canned fruit
Boxed wild rice

12. Parmesan Chicken Nuggets
The fastest way to make really delicious chicken I have come across
Braised Green Beans
Cornbread (Box or from scratch)

13. Lamb chops (Stove top or slow cooker)
Buttery Mint Carrots
Roasted Garlic Mashed Potatoes

14. Easy Citrusy Chicken
Lots of variations depending on what ingredients you have on hand
Cranberry, Almond, Spinach Salad
Rice and Broccoli Casserole

15. Grilled Flank Steak with Chimichirri (BBQ)
Really good and gets the hubby involved in making dinner
Grilled Bleu Cheese Pears (BBQ)
Cheesy Bread

16. Del King's Tri Tip (BBQ)
Very good flavor; we lived near Santa Maria and should know!
Grilled Peach Salad with Mozzarella and Arugula (BBQ)
Hawaiian Sweet Rolls (Bread Machine)

17. Spinach Stuffed Chicken Breast
Baked Bananas
Parsley Red Potatoes

18. Balsamic Honey Pulled Pork Sliders (Slow cooker)
Very good flavor and easy to make
Cole Slaw with No Mayo
Thirty Minute Dinner Rolls
Came out really good; a little on the sweet side

 
19. Shrimp and Asparagus Risotto
Very good!  The risotto was easier to make than I thought it would be
Grilled Tomatoes with Basil, Garlic, and Lemon
Cheesy Drop Biscuits

20. Apple Sage Stuffed Pork Chops
Roasted Veggie Platter
Cape Cod Cornbread Stuffing with Cranberries

21. Mozzarella Stuffed Chicken Breasts
Harvest Stuffed Tomatoes
Crispy Parmesan Asparagus Sticks 
Good but a little dry; maybe add some olive oil?

22. Chicken Parmesan
(Baked or slow cooker)
Ok, the baked recipe is actually pan fried then baked, and it is FREAKING DELICIOUS.  I saved time by using jarred spaghetti sauce instead of the recipe's scratch sauce. I also didn't have any eggs in the house but the breading stuck to the chicken just fine anyway. I used Italian breadcrumbs even though the recipe didn't specify plain or Italian.
Cucumber Salad
Tomato, Basil, and Cheese Baked Pasta

23. Chicken Fajitas
Guacamole - Alton Brown's recipe
Really good!  Tastes better if you leave it chunky rather than smash it fine
Re-fried Beans
Very good; definitely tastes more like restaurant-made than canned; I used salt pork and it was very good and not too salty.

24. Three Ingredient Baked Chicken
My favorite comfort food; ridiculously easy to make
Mixed berry salad: raspberries, blueberries, blackberries, etc.
Baked Butternut Squash
A favorite; super easy fall dish 

25. Chicken Tortilla Soup (Slow cooker)
Fruit salad (with whatever fruits you have handy)
Herb Bread (Slow cooker)

26. Carnitas for tacos or enchiladas (Slow cooker)
Plum slices
Fried Plantains

27. Corned Beef & Cabbage
(Stove top or slow cooker)
Had the stove top version at a friend's house; really good!
Honeyed Carrot Coins

Irish Beer and Cheese Bread

28. Crispy Pan-fried Pork Chops
Super delicious but makes the stove top messy!
Fresh Cranberry Relish
Rosemary Cheese Crusted Potatoes

29. Shredded beef (for soft tacos, enchiladas, etc.)
Blueberry Salsa Salad
Scalloped Potatoes with Roasted Chiles

30. Easy Spaghetti
My old standby recipe; has beef and pork for more flavor
Orange smiles
Frozen garlic bread

31. Chicken Florentine
Peas with Mushrooms
Garlic Mashed Red Potatoes

32. Honey Barbecued Chicken Breast (BBQ)
Roasted Brussels Sprouts (Oven roasted or packet BBQ'd)
I thought I hated BS until I had them BBQ'd with butter, salt, and pepper!  Thanks for schooling me, Steve!
Garlic Corn on the Cob (BBQ)
Our favorite way to eat corn on the cob; lots of garlic and a little salty though, so pair with non-salty foods 

33. Cheeseburgers 
Watermelon slices
Homemade Potato Chips

34. Lasagna (Frozen or from scratch)
Green Salad (With whatever you've got in the crisper drawer)
Bev's Sauteed Yellow Squash

35. Vivian's Comfort Pasta
Pear and Bleu Cheese Salad
Crescent Dinner Rolls (Homemade or tube)

36. Quick and Super Easy Chicken and Dumplings
Takes mostly non-perishable ingredients so this is a good meal for when it's time to grocery shop
Cantaloupe slices
Roasted Vegetables and Squash

37. Chicken or Mushroom Stuffed Shells
Super delicious! Mushroom ones actually tasted better than the chicken ones.  Be sure to cover when baking.
Tiffany's Tomatoes
Zucchini Parmesan Crisps
Very good flavor and easy to make, especially if you've got a mandolin 


38. Baked Chicken Bacon Ranch Taquitos
Dana's Guacamole
My recipe!  Yummy! Not many ingredients and nothing canned
Oven-Roasted Corn on the Cob

39. Pork tacos (Slow cooker)
Really good!
Avocado Mash
Basically a simple guac.  Very good.
Corn and Olive Salsa
Tasty and easy

40. Cheddar Chicken
Super tender and juicy!
Pretty Green Beans
Roasted Mushroom Medley

41. Meat Loaf
Very good. Add another egg to the mix, and top with ketchup and 4 slices raw bacon
Hot Baked Cinnamon Apple Slices
Super delicious as a side dish and could pass as a dessert; cooks down a lot so make more than you think you'll need (5 apples served 4 people)
Classic Mashed Potatoes (Boxed or scratch; w or w/o gravy)

42. Easy Eggplant Parmesan
Caprese Salad (Tomatoes, Basil, Sliced Mozzarella)
Rosemary Bread (Bread Machine)

43. Monterey Chicken
Mandarin Orange, Gorganzola, Almond Salad
Pan Fried Smashed Potatoes

44. Mary's Turkey Chili (Slow cooker)
Avocado Salad
Bacon Cornmeal Muffins

45. Bleu Cheese and Bacon Burgers
Honeydew melon slices
Oven Steak Fries

46. Chicken Pita Sandwiches
Pear slices (Fresh or canned)
Oven-Fried Onion Rings with Dipping Sauce

47. Baked Egg Rolls
Asian Sugar Snap Peas
Asian Roasted Carrots

48. Indian Butter Chicken (Stove top or slow cooker)
Creamy Spinach Bake
Basmati Indian Rice (Package or scratch)

49. Homemade Garlic Chicken Pizza
Cesar salad (bag mix from store)
Cheddar Scallion Biscuits

50. Grilled Kielbasa and Pesto Penne
Apple Cranberry Salad
Light and Easy Eggplant Parmesan

51. Grilled Steak (BBQ)
Broccoli Salad
Sweet Potato Fries (Frozen or homemade)

52. Pork Ribs (Packaged, scratch, or slow cooker)
Oven Roasted Fruit
Potato Salad without Mayonnaise

53. Steak and Mushroom Skewers (BBQ)
Gingered Pears
Garlic French Fries

54. Spinach Stuffed Pork Loin
Cooked Rhubarb
I loooved the tangy and sweet flavor!
Slow-Cooked Risotto (Slow cooker)

55. Chile Rellano
Tropical salad: Kiwi, mango, pineapple, banana, etc.
Sweet Corn Fritters

56. Tex-Mex Pot Roast (Slow cooker)
Pineapple spears (Canned or fresh)
Best Bread Machine Bread

57. Chicken Crescents
Grape bunches
Macaroni Salad without Mayo

58. Barbecue Beef and Bean Sandwiches (Slow cooker)
Carrot Apple Salad
Fresh Corn, Cheddar, and Scallion Corn Bread

59. Cranberry Beef or Pork Roast (Slow cooker)
Peach and Berry Salad
Brown Sugar Glazed Butternut Squash

60. French Dip Sandwiches (Slow cooker)
Orange Banana Salad
Cottage Fries with Peppers and Onions

61. Baja Fish Tacos
Southwest Slaw and Aji Guacamole
Corn tortillas

62. Loaded Avocados (Shrimp and tomato stuffed)
Apricot and Arugula Salad
Golden Potato Soup

63. Chicken with Stuffing (Slow cooker)
Autumn Apple Salad
Creamed Corn (Canned or slow cooker)
Very good; the kernels were more whole than I liked so I'll use more creamed corn and less whole corn next time

64. Chicken Parmesan Rigatoni Bake
Tomato Basil Salad
Garlic Toast Points

65. BBQ Chicken and Red Onion Spaghetti (Slow cooker)
Peach slices (Fresh or canned)
Garlic Bread Sticks (Tube or Bread Machine)

66. Three Ingredient Stove-top Pork Chops
A family favorite; super simple to make
Stone Fruit Slaw

Baked Beans (Canned or from scratch)

67. Chicken Caprese
Spinach Gratin
Parmesan Risotto

68. Chicken with 40 Cloves of Garlic
Vegetable Tian
Buttery Rolls (Bread Machine)

69. Chorizo and Italian Sausage Stuffed Shells
Mozzarella Tomatoes
Baked Zucchini Sticks

70. Chicken Nachos (Slow cooker)
Tropical Fruit with Lime Dressing
Tortilla chips

71. Fish Sticks (Frozen)
Oven-Roasted Broccoli
Freezer Fries

72. Barbecued Shrimp (BBQ or slow cooker)
Sauce had great flavor. I used unshelled, deveined, de-tailed shrimp and they were tasty but overcooked in an hour-- try 40 mins.
Strawberry and Feta Salad
REALLY good!  A light, refreshing salad with lots of flavor.
Roasted Asparagus
This is the yummiest asparagus recipe I've tried yet.  They didn't get dried out at all, and had great flavor.
 
73. Chicken Marsala
(Stove top or slow cooker)
Stove top version was good but needed double the marsala sauce amount; Use jarred mushrooms not fresh
Honey Cashew Green Beans
Good but the beans took a lot longer to steam than the time stated; could use sliced almonds instead of cashews
Baked Potatoes (Oven or slow cooker)

74. Steak Fajitas (Slow cooker)
Banana, Coconut, Walnut Salad
Potato and Bell Pepper Gratin with Pepperjack Cheese

75. Easy Mole Chicken Enchiladas
Spicy Slaw
Sweet Corn Cakes (Homemade or package mix)

76. Chicken Cuts with Mole Sauce (Stove top or slow cooker)
Cherries
Barley (Slow cooker)

77. Baked Ziti
Broccoli Gratin
Double Tomato Bruchetta

78. Chicken Enchiladas Over Rice (Slow cooker)
Mexican Roasted Garlic Broccoli
Poblano Chile Cornbread
Super good and not spicy!

79. Carne Asada Soft Tacos with Guacamole and Corn 
Peach Salsa
Tortilla Bread (Store bought)

80. Garlic Toasted Open Faced Lasagna Ciabattas
Green salad with Italian dressing
Garlic Ciabatta Rolls (Store bought)

81. Firehouse Chicken & Garlic Parmesan Roasted Potatoes
Roasted Carrots in a Balsamic Vinaigrette
Fluffy Whole Wheat Biscuits

82. Margarita Chicken (Slow cooker)
Sweet-n-Savory Green Beans
Flaky Mushroom Crescent Turnovers

83. Salsa, Chicken, and Black Bean Soup (Slow cooker)
Mixed Greens with Feta, Almonds, and Blueberries
Oven-Roasted Cauliflower with Cheese

84. Apple, Cheddar, Turkey, Cranberry Meatballs (Slow cooker)
Very good; I cooked them in a roaster oven instead and they took about an hour
Pressure Cooker Artichokes
I cooked 3 huge chokes for 25 minutes with 3 cups of water and they turned out SO good.
Egg noodles with Gravy Made from Drippings
Easy peasy home-made gravy...an ode to my Grandma

85. Candied Kielbasa
Very good and really easy.  The horseradish seemed like it was going to be too strong but it was just right after cooking, so use it all!
Baked or BBQ'd Summer Squash
Twice Baked Potatoes
Very good but a little runny; decrease the amount of milk.

86. Ham and Cheese Spirals
Cranberry Carrot Saute
Baked Artichokes

87. Bacon Wrapped Chicken Tenders
Definitely use fresh sage leaves, and use 3 per piece instead of one; a really pretty and easy dish fit for company
Strawberry Avocado Spinach Salad
Claim Jumper Garlic Cheese Bread Copycat
Yuuuuuuuuummm.  Pretty close! 

88. Chipotle-Lime Chicken Tacos with Crunchy Radish Salsa
Strawberries
Warmed flour tortillas

89. Grilled Stuffed Sweet Peppers (BBQ)
Grilled Peach Salad (BBQ)
Buttermilk Biscuits (Tube or scratch)

90. Grilled Tandoori Chicken with Mango
Garlic Sauteed Spinach
Indian Garlic Naan Bread (Store bought fresh or frozen)

91. Homemade Corn Dogs 
Buttermilk Roasted Red Pepper Dipping Sauce
Cole Slaw KFC copycat

92. Perfect Roast Chicken
Heirloom Tomato Salad
Hasselback Potatoes

93. Southwestern Egg Rolls with Avocado Ranch
Fruit Salsa with Cinnamon Chips
Easy Fiesta Beans

94. Lemony Shrimp Scampi Pasta
Spinach and Artichoke Stuffed Portabellos
Cheese Toast Sizzler copycat
Very good!   

95. Pasta Bolognese

Fruit Salad with Citrus Sauce
Easy Parmesan Knots
Very good; turned out too big so cut your biscuits in half before shaping if you are using grands

96. Pasta, Pancetta, and Peas
Oven Roasted Ratatouille
Salt and Vinegar Potatoes with Rosemary

97. Shrimp with Roasted Garlic Pesto Pasta
Green Beans with Lemon and Pecans
Cheddar Bay Biscuits Red Lobster copycat

98. Rigatoni alla Carbonar
 Lemon and Garlic Broccolini
Garlic Cheese Bread

99. Peasant Pasta
I had very high hopes for this dish since it's from Rachel Ray, but I thought it was just okay.  The peas seemed like a weird addition.  Make a different pasta dish instead! Not your best recipe, Rachel!

Rolled Stuffed Eggplant
Great, but time consuming; can be made ahead; use a mandolin for easier cutting and buy and eggplant that's an oval rather than a pear shape to aid cutting.  This is filling enough to be the main course, actually.
Parmesan Cheese Twists
Very good!  The two layers don't stick together well when you are making them, but they turn out tasty anyway; sprinkle with garlic salt before baking.

100. Rosemary Chicken Breasts
Garlic Roasted Vegetables
French Bread (Bread Machine)

101. Macaroni and Cheese
My childhood favorite recipe.  Yummy!
Broccoli and Cauliflower mixed together 
Roasted Potatoes, Mushrooms, Onions, and Asparagus
 
102. Slow-cooked Macaroni and Cheese
Grandma's Apples and Rice
Balsamic Green Beans and Potatoes

103. Ham Steak (buy a thick ham steak from the meat case, put it on a baking sheet with about a cup of apple juice and bake at 350 for half an hour while covered with tin foil) Soooo yummy and moist!
Cranberry-Apple Casserole
Funeral Potatoes
Good old family favorite!  Sooo deliciously caloric!

104. Ultimate Barbecued Chicken
 BBQ'd Fruit Kabobs
Cole Slaw without Mayonnaise

105. Chili cheese dogs
Apple sauce (Store bought)
Potato chips (Store bought)

106.  Breaded Eggplant Slices
Tomato and Basil Bruschetta
Baked Mozzarella Sticks










The recipes I included above are dishes that looked good to me and to my family's tastes, so they may not necessarily work for you and your family.

We don't eat fish, and my husband can't eat cream cheese, so you won't see much of that here.  He also doesn't eat chicken that is on the bone, mayonnaise, or cream based sauces.  He loves Mexican food and I love Italian, so there are quite a few nods to those cuisines.

I'm not a trained chef so if a recipe had stuff in it that I couldn't pronounce, had never bought before, or I didn't know how to cook with it, I didn't include that recipe.

I'm also not a dietician. These recipes aren't necessarily vegan, vegetarian, gluten free, low fat, low salt, or any other special kind of diet, although some of the recipes could fall into one or more of those categories.  I don't have any guarantees about the recipes' healthfulness or what they might do to your waistline!

If you're not a fan of how I matched the dishes up, match them up however you like! Who says you have to eat chili dogs with potato chips!

Nope, I have not cooked all of these recipes myself.   Yet.  So I can't guarantee that they are all fabulous.  The recipes that I have made are easy to spot because I added a note in red underneath them with my opinion of how it turned out and what changes if any the recipe needed. When I make a dish that turns out tasting really bad, I delete it from the list and replace it with a different recipe.

To give credit where credit is due, I linked to the source where I found the recipe.  If it was a recipe of my own or my family's, I linked to here. If there is no link given for a dish, that's because it doesn't require a recipe (for example, there is no recipe for plum slices.  Just cut up a plum!).  If I found a slow cooker version and a "regular" version, I tried to link to both.

And in case you're wondering why 106, not 100 or some other number, that's because I started out looking for 50, which turned into 100, which turned into more...I never do anything half way, I've been told. 

Please let me know if you find a broken link!  And I'd love to hear if this list was useful to you!

Tuesday, April 24, 2012

Improved Recipes

While creating my menu planning system, I came across some recipes that I really wanted to include, but the way they were posted online definitely needed some improving according to all the comments people had listed below the recipe.  Sooooo... I'm just going to re-post a few recipes here, with the changes they needed to make them better.

No-Fail Pecan Pie (Adapted from this recipe)
This recipe really, really works.  No more soupy, burnt-crust, foam on top pecan pies!  My friend Steve says this is the best homemade pecan pie he's ever had, and it's his favorite dessert.

Ingredients:

1/2 c. butter
1 c. sugar
1 c. white corn syrup (Karo)
5 large eggs, divided
1 tsp. vanilla extract
1/4 tsp. salt
1 c. pecans, chopped
1 cup pecan halves for decoration (you'll want to use nice un-broken ones)
1 unbaked 9-inch pie crust

Preheat oven to 325F.

Brush the pie crust with one of the egg’s whites (save its yolk for a later step) and bake 5 minutes to seal crust; remove from oven.

Place the chopped pecans on the bottom of the pie crust.

In a saucepan, combine the butter, sugar, and corn syrup. Cook over medium-low heat, stirring frequently with a wooden spoon until sugar is dissolved, letting it slowly boil down quite a bit, as though you were taking candy to the soft ball sage—when it’s volcanic throughout, it’s done. Now cool the mixture by putting the pan into a sink full of ice water and letting it sit there until warm.  (Repeat with ice water a second time).

While that’s getting cold, to a bowl, add the other four eggs and the yolk from the first egg, vanilla extract, and salt; blend well. Mix carefully with a fork--do not use a whisk or a mixer, to avoid creating bubbles. Skim off any foam that formed.

Pour the egg mixture into the cooled sugar mixture, which will be really thick now, and stir as best as you can.  Put pan back on stove and heat till all blended and liquefied.  If some of the egg gets solid (scrambled) just pour your mixture through a sieve. 

Pour the filling mixture over the crust filled with pecans, filling the crust to about ½ and inch from the top of the crust, then discard any extra filling.  Pop any bubbles that formed on the top.

Lay the pecan halves in concentric circles on top of the filling. Cover the crust's edges entirely with tinfoil and leave in on the whole baking time.  The crust will brown lightly anyway.

Bake for 50 to 55 minutes. Do not over bake!

Claim Jumper Copycat Bread  adapted from this recipe
Makes 6 slices of toast or half a loaf of French bread

Ingredients:
1/2 cup butter
3/4 cup shredded cheddar cheese
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 dash ground black pepper
1 dash paprika
6 slices Texas toast or half of a large horizontally cut French bread loaf

Directions:
Preheat oven to 400F.
Combine all ingredients for the spread in a small bowl. Smear spread generously on one side of each slice of Texas toast or on the face of the loaf half.
Bake for 10 to 12 minutes or until cheese begins to brown and bubble.


Restaurant-Style Re-fried Beans originally posted here

Makes 3 cups

Ingredients
1/2 cup low-sodium chicken broth
2 (15.5 ounces each) cans pinto beans, drained and rinsed
1 tablespoon vegetable oil
3 ounces salt pork, rind removed and diced very small  OR 2 T of lard OR bacon grease
1 small onion, chopped fine (about 3/4 cup)
1/4 teaspoon table salt
3 small cloves garlic, minced or pressed through garlic press (about 1 1/2 teaspoons)
1/2 teaspoon ground cumin
1 tablespoon minced fresh cilantro leaves
2 teaspoons fresh lime juice (optional)

Directions:
1. Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. Add remaining beans and process until slightly chunky, about ten 1-second pulses.
2. If using salt pork: Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add salt pork and cook, stirring occasionally, until fat has rendered and pork is well browned, about 10 to 15 minutes. Transfer pork to small bowl with slotted spoon and set aside (you should have about 2 tablespoons of fat left in skillet.)
If using bacon grease or lard: Heat the oil and the grease or lard in 12-inch nonstick skillet over medium heat until melted.
3. Increase heat to medium-high; add onion and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice, if using, and serve.
If you don’t want to use canned pinto beans, then you can make your own pinto beans from scratch by boiling dry beans.

Shrimp and Asparagus Risotto  
(slightly adapted from The Great American Eat-Right Cookbook)
Serves: 6   Total prep time: 45 minutes   About 7 grams of fat per serving

Ingredients:
5 cups reduced-sodium chicken broth
1 T olive oil
1 1/2 cups Arborio or Carnaroli rice
1 cup dry white wine
1 bunch asparagus, cut into one inch pieces, tough pieces removed
        (approximately 2 cups)
1 pound shrimp: peeled, de-tailed, de-veined, and defrosted (so only the
        edible parts are cooked)
1/4 cup chopped Italian parsley, preferably fresh
2 T thinly sliced chives
3/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
 
Directions:
In a medium sized saucepan, bring the broth to a light simmer.  Cover and keep warm over very low heat.  In a large skillet with high sides or a heavy and large sauce pan or stock pot over medium heat, add oil.  Saute rice for 1 minute. Add wine and stir until almost completely absorbed. Begin adding the broth, 1/2 cup at a time, stirring frequently.  Wait until each addition is almost completely absorbed before adding more, 3 to 5 minutes for each addition.  After 20 minutes, add asparagus and shrimp.  Stir to combine and prevent sticking.  Continue to add broth two more times, or until the risotto has a creamy texture but is still slightly firm to the bite.  You might not need to use all of the liquid.  Stir parsley, chives, and cheese into the risotto.  Season with salt and pepper and serve immediately.  Cheese or garlic bread and a salad make great sides with this.

Chicken or Mushroom Stuffed Shells   Serves 6-8
I modified this recipe to make a vegetarian version for a friend of mine, and it actually tasted better with the mushrooms than with the chicken!  Here's the link to the original recipe.
   
Ingredients:
1 box of large or jumbo pasta shells
water for boiling pasta
8oz cream cheese, softened in the microwave
1 jar of store-bought marinara sauce
1 cup freshly grated Parmesan or Asiago cheese, plus 1/4 cup of freshly grated
       Parmesan for topping (you can use the green-can kind, but only for the
       topping)
6 tablespoons prepared pesto (homemade or store-bought)
3 baskets of sliced mushrooms OR 2 cups leftover or canned cooked chicken
4 T butter
4 cloves garlic, minced
salt and pepper to taste

Directions:
In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.  Meanwhile, saute the mushrooms in the butter until done.

In a large bowl, combine the mushrooms and the rest of the ingredients, except the 1/4 cup of cheese for the topping and the marinara sauce. Fill the pasta shells with the filling by using a cookie scoop and place in a baking dish.  Pour the marinara sauce over everything.  Sprinkle the remaining 1/4 cup of cheese over the filled shells.

Preheat oven to 350 degrees and bake shells covered with tinfoil for 20-30 minutes or until shells are bubbling hot and the cheese melts.

Hawaiian Sweet Rolls in the Bread Machine   (original recipe is here)
Yield 20 rolls

Ingredients:
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 egg
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons honey
2 tablespoons white sugar
3 tablespoons brown sugar
2 tablespoons dry milk powder
2 tablespoons butter flavored shortening
4 1/2 cups bread flour
2 teaspoons active dry yeast
Directions:
  1. Place ingredients in bread machine in the order recommended by the manufacturer. Select dough cycle for a 2 pound batch; press Start. The dough can be a bit sticky, so you may want to add a little bit more bread flour as it mixes.
  2. When the dough cycle is complete, turn the risen dough out on a lightly floured surface and divide into twenty equal pieces. Form the pieces into rounds and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  3. Bake in preheated oven for 15 minutes, until golden brown.
Poblano Chile Cornbread adapted from these two recipes:
Jiffy Jalapeno Corn Bread  &  Jalapeno Cheddar Cornbread

Ingredients:
1 box of jiffy cornbread mix
3 eggs
3/4 cup heavy whipping cream
2 T white vinegar
1/2 cup sour cream
half of a poblano chile pepper, diced small, seeds removed
1 teaspoon onion powder
1/4 cup butter, melted

Directions:
Mix all ingredients together and pour into a greased 11 x 7 glass pan.  Cover with saran wrap and let sit on the counter for 20 minutes to rise.  Bake at 350 for 30 minutes.